Zuru Ramen and Poke
Last inspected: Mar 30, 2026
47
Score
Zuru Ramen and Poke has been inspected nine times since 2022. Zuru Ramen and Poke was last inspected on Mar 30, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Things have been moving the wrong way, with the rolling count rising from around six violations to closer to eight violations per visit.
“Nonfood-contact surface soiled with grease” comes up most often, recorded six times in the inspection record.
The city-wide average sits at 79, which Zuru Ramen and Poke's 47 doesn't quite reach. The pattern in the record is worth a careful look.
9
Inspections
1
Critical latest
4
Major latest
4
Minor latest
Inspection History
Mar 30, 2026
Routine - Food
1 critical violation. 4 major violations. 4 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pork at steam table 110. Operator reheated to 165 for temperature recovery. Brown rice in rice cooler 93F less than 1 hour per employee , employee turned on rice warmer for temperature recovery **Corrected On-Site**
03B-01-6
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in reach in cooler held more than 24 hours per employee. Employee dated. **Corrected On-Site**
02C-03-5
Intermediate - Handwash sink not accessible for employee use at all times. Blocked with big pot. **Repeat Violation**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By 3 compartment sink
31B-02-4
Intermediate - Self-service salad bar/buffet not provided with proper dispensing utensils. Self service utensils forks and spoon face up at service counter by reach in drink cooler. Operator placed forks and spoon down for protection. **Corrected On-Site**
08B-03-4
Basic - Food stored on floor. 3 bags of rice and 1 case of oil stored on the floor in dry storage back of the house area. Employee placed rice and oil on shelves . **Corrected On-Site**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon to scoop rice, utensils at boba station in standing water 76F. Employee removed water. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
23-03-4
Basic - Single-service articles improperly stored. Togo containers at reach in front cooler and back of the house containers by cook line. Cook inverted Togo containers. **Corrected On-Site**
25-05-4
47
Sep 26, 2025
Routine - Food
2 critical violations. 1 major violation. 9 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice 78F hot holding in rice cooker. Less than 4hrs per operator. Advised to reheat to 165F or put in time control. Operator will put in time control **Corrective Action Taken**
03B-01-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over pork broth in cooler. Operator immediately removed **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Blocked by pot
31A-11-4
Basic - Working containers of food removed from original container not identified by common name. Sugar
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. In tempura and sugar containers **Corrected On-Site**
14-01-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna thawed at 10:30am operator immediately removed from package **Corrected On-Site**
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table. Operator immediately removed **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack hanging on storage shelf. Operator immediately removed **Corrected On-Site**
40-06-5
Basic - Food not stored at least 6 inches off of the floor. Jug of Sugar cane, and boxed oil on floor
08B-47-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Scoop for rice in room temperature water. Operator immediately removed. **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets in prep cooler
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom interior of prep cooler
22-16-4
43
Apr 8, 2025
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit expired 9-24 - From follow-up inspection 2025-04-08: **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Manager on duty food manager certificate expired T.Y. 11-14-24 - From follow-up inspection 2025-04-08: **Time Extended**
53A-03-7
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled **Repeat Violation** - From follow-up inspection 2025-04-08: **Time Extended**
23-03-4
78
Apr 7, 2025
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front make ; tuna (52F - Cold Holding); salmon (53F - Cold Holding); shrimp (55F - Cold Holding); krab (54F - Cold Holding) Per operator items in cooler less than 2 hours. Make table ambient thermometer read 50°. Operator moved to back freezer for immediate temperature recovery **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Manager on duty food manager certificate expired T.Y. 11-14-24
53A-03-7
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit expired 9-24
16-37-1
Basic - Food stored on floor. Carbonated melon drink stored on floor. Operator removed drinks from floor **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled **Repeat Violation**
23-03-4
64
Dec 18, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Miguel - From follow-up inspection 2024-12-18: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Current - From follow-up inspection 2024-12-18: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Gasket make table - From follow-up inspection 2024-12-18: **Time Extended**
23-03-4
82
Dec 17, 2024
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table raw tuna 53f cold holding raw shrimp 52f cold holding. Raw salmon 53f cold holding. Tofu 53f cold holding. Out 1 hour. Unit thermometer 60f ambient. Suggest rapid chill. Warning** **Warning**
03A-02-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Corrective Action Taken**
11-27-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Miguel
53B-13-5
Basic - Current Hotel and Restaurant license not displayed. Current
50-09-4
Basic - Food stored on floor. Liquid sugar **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Gasket make table
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
12B-13-4
Basic - Working containers of food removed from original container not identified by common name. Tempura **Corrected On-Site**
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop tempura **Corrected On-Site** **Repeat Violation**
14-01-5
52
Feb 15, 2024
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw chicken above celery and Green onions. **Corrected On-Site**
08A-04-5
Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
10-08-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop water 70F. Operator poured water out. **Corrected On-Site**
10-07-4
Basic - Bowl or other container with no handle used to dispense food. Bowl in bulk rice.
14-01-5
74
Aug 10, 2023
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
58
Dec 6, 2022
Routine - Food
2 critical violations. 4 major violations. 2 minor violations.
View 8 violations
High Priority - Container of medicine improperly stored. Bottle of allergy medicine on microwave in kitchen **Corrected On-Site**
41-07-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Beef bones over tamago in reach in freezer
08A-02-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee filling pot behind front counter. Coached employee on proper hand sink usage **Corrected On-Site**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Purple liquid to left of make table outside kitchen
41-17-4
Basic - Light not functioning. Over cookline
36-62-4
Basic - Food stored on floor. Case of oil in kitchen **Corrected On-Site**
08B-38-4
45
Frequently Asked Questions
When was Zuru Ramen and Poke last inspected?
The most recent health inspection at Zuru Ramen and Poke on file is from Mar 30, 2026. The public record contains nine inspections in total.
What is the most common violation at Zuru Ramen and Poke?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited six times, more than any other issue at Zuru Ramen and Poke.
How does Zuru Ramen and Poke compare to other restaurants in Orlando?
Zuru Ramen and Poke most recently scored 47 out of 100, which is lower than the Orlando average of 79.
Has Zuru Ramen and Poke's inspection record improved over time?
No. Recent inspections at Zuru Ramen and Poke have averaged around eight violations per visit, up from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at Zuru Ramen and Poke means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Zuru Ramen and Poke inspected?
Based on the inspection history on file, Zuru Ramen and Poke is inspected around three times per year on average.
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